Thursday, June 3, 2010
Wednesday, June 2, 2010
Chicken - ½ kg
Shallots - ½ kg
Tomato - 2 big
Ginger - 2 inch
Garlic - 6
Coriander powder - 2 tbsp
Chilli powder - 2 tbsp
Fennel - 1 tsp
Pepper - 1 tsp
Cloves - 2
Cinnamon - ½ tsp
Wash and dry medium sized chicken pieces.
Marinate the chicken with salt and vinegar for one hour.
Peel the shallots.
Cook shallots and tomatoes in a vessel with
quarter glass of water.
Drain out shallots and tomatoes.
Retain the stock to use later.
Remove the skin of the tomates.
Blend shallots and tomatoes well.
Peel ginger , garlic and make affine paste.
In a wok on medium flame pour oil and
fry chicken pieces light brown and keep aside.
Retain the water from the marinated chicken
to use it later .
In the same oil sauté ginger, garlic paste for a while
and then add shallot tomato paste.
As it gets dry add coriander , chilly ,pepper
fennel, cinnamon and clove powder.
Stir till dry.
Now add the stock from shallot, tomato and chicken.
Put the fried chicken pieces and add salt as you need
and cover it with a lid.
On low flame let the chicken cook well and the gravy thicken.
In a frying pan, fry coriander leaves and red chilly retaining
Garnish the chicken curry with fried coriander leaves
And chilly and serve hot with roti or bread.